Jt’s Famous Mediterranean Pasta

Ingredients

3 tablespoons olive oil

1 (8 1/2-ounce) jar sun-dried tomatoes, julienned (1 cup)

2 tablespoons garlic, minced

1 pound angel hair pasta (we always use whole wheat or Catelli Smart)

1 inch (8 ½-ounce) can artichoke hearts water, quartered and drained (1 cup)

1/2 cup Kalamata olives, pitted (¼ pound)

6 ounces sheep’s milk feta cheese, crumbled

1/4 cup Carnation evaporated milk (fat free version)

Salt and pepper, to taste

Boil water for pasta in a pasta pot, fitted with a strainer.

Heat oil in a skillet over medium heat. Cook Salmon.

Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes.

In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.

Now add the basil, artichoke hearts, olives to the skillet. Saute one minute then stir in the milk.

Strain the pasta and transfer to a large pasta bowl.

Cut salmon into bite-sized chunks and add to the pasta and toss.

Add the crumbled feta, toss again.

Season with oregano, salt and pepper before serving.

This recipe is a version from Food Network’s Tyler Florence (our’s is much healthier!). Check out my blog .

6.0

Thursday, December 10, 2009 - 5:47pm